About the Recipe
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Ingredients
1 cup uncooked split mung beans
½ cup uncooked white basmati rice (rinse with water until water runs clear)
1 tablespoon of ghee (can substitute sesame oil)
1 tablespoon fresh grated ginger root or 1 teaspoon dried ginger powder
2 bay leaves
1 teaspoon each black mustard seeds, cumin, and turmeric powder
Optional: ½ teaspoon each coriander powder, fennel, and fenugreek seeds
Optional: 1 pinch hing (also called asafoetida or asafetida)
6 cups water
½ teaspoon salt (rock salt or Himalayan pink salt is best)
Optional: 1 small handful fresh chopped cilantro leaves
Preparation
Step 1
Rinse the mung beans until the water runs clear.
Step 2
Bring mung beans to a boil in 4 cups of water and then turn them off. Allow to rest for 1 to 2 hours in the boiled water, then drain and rinse.
Step 3
Heat a large pot on low-to-medium heat and add the ghee or sesame oil, followed by all the spices (except the bay leaves), and roast for a few minutes, stirring constantly. This roasting will enhance the flavor. Keep a close eye on the spices to make sure they do not burn.
Step 4
Add mung beans and rice and stir again.
Step 5
Add water and bay leaves and increase the heat of the stove.
Step 6
Bring to a boil and boil for 10 minutes.
Step 7
Turn heat to low, cover pot, and cook until mung beans and rice become soft (about 30 to 40 minutes).
Step 8
Add cilantro leaves as a garnish just before serving, if desired. Add salt to taste.